makes one cup (8 ounces)
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
1 tablespoon toasted pine nuts
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Fine sea salt and freshly ground black pepper
1. Add the sun-dried tomatoes with their oil, garlic cloves, toasted pine nuts, and fresh basil leaves to the bowl of a food processor. (Alternately, you could use a blender.) Pulse several times until the ingredients are well-blended together. Scrape down the sides of the bowl with a rubber spatula, then add in the grated Parmesan and pulse again to combine. Season the pesto with salt and pepper to taste.
2. Spoon the pesto into a jar with a lid. The pesto can be stored in the fridge for 1-2 weeks.